Paprika, red pepper, garlic and spices make up our Smoked Chorizo Sausage Seasoning. Smoked chorizo is a dry, deep red sausage containing bold Mexican flavors.
- Blend with pork (including pork fat) as well as beef, venison and poultry variations
- 1.5 Lb. B Unit for 25 lbs. of meat
- Comes complete with Maple Cure
View 1 lb. Conversion Chart
Salt, Spices, Sugar, Paprika, Garlic Dehydrated & Powder and Sodium Erythorbate (1.00%)
SMOKED CHORIZO SAUSAGE
(For 12-1/2# Batches Divide Following By 1/2)
You will need:
- 25# of Pork Butts OR 15# of Pork and 10# of Beef (OR Wild Game)
- 10 oz. Vinegar
- 1 to 2 Cups Distilled Water
Use:1.50 lbs of Seasoning and 0.46 lbs of Maple Cure
*For 1 lb. of meat use 2 T & 2-1/4 tsp. of Seasoning and 1-3/4 tsp. Maple Cure
Grind all meat through 3/4" plate. Then regrind through 1/4" plate. Mix Cure with water and add to meat and mix. Add seasoning and vinegar. Mix into meat until all spices are evenly mixed and distributed and meat becomes tacky. Stuff into 38-42 MM Hog Casings, place on smoke sticks and let dry overnight.
Place smoke sticks in smoker and dry at 100 degrees F until tacky dry. Add a pan of moisened sawdust and smoke at 120 degrees F for 2 hrs. Raise temperature to 170 degrees F; cook until an internal temperaure of 156 degrees F. Shower product with cold water to 100 degrees F or less. Then shower with hot water for 2 minutes. Place in cooler and chill.
*Note: Use 0-75% Humidity when cooking this product.